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Potato Gratin with Chicken

French · Dinner · Medium

Potato Gratin with Chicken

Total
1 hr
Prep
20 min
Serves
4
Calories
750
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Creamy potatoes and sweet onions bake beneath a golden parmesan crust, served with pan-seared chicken and bacon-tossed spinach and peas.

Parboiling thin potato slices gives potato gratin with chicken a head start before the oven browns the top. Creme fraiche melts into the onion base, while a separate skillet handles the chicken and smoky greens.

Use evenly sized chicken breasts or pound the thick ends level. Slice the potatoes consistently so they soften together, and drain them well before adding the cream to avoid a watery gratin.

CreamySavoryCheesyComfort FoodGluten-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 425°F (220°C). Put potatoes in a saucepan, cover with water and bring to a boil. Simmer for until just tender but not breaking apart, then drain.

  2. Meanwhile, heat 1 tbsp olive oil in a wide skillet over medium heat. Cook onions for until soft. Add chicken stock and simmer for . Transfer to a 9-by-13-inch baking dish.

  3. Layer potatoes over the onions, seasoning with half the salt and pepper. Spread creme fraiche over the top and scatter with parmesan. Bake for until bubbling and golden.

  4. Season chicken breasts with remaining salt and pepper. Heat remaining olive oil in the skillet over medium heat and cook chicken for per side until browned and 165°F in the center. Transfer to a plate.

  5. Add bacon to the skillet and cook over medium heat for until crisp. Add peas and cook for , stirring, until hot. Add baby spinach and cook for until wilted.

  6. Slice the chicken and serve with the gratin and bacon greens. Spoon any chicken resting juices over the meat.

Forkue tips

  • A mandoline makes even potato slices quickly, but a sharp knife works well; aim for about 1/8 inch thick.

Storing and reheating

Refrigerate components for up to 3 days. Reheat gratin covered at 350°F, uncovering at the end to brown. Warm chicken gently with a splash of water and reheat greens briefly in a skillet.

Kitchen gear

9-by-13-inch baking dishTop picks on AmazonLarge skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

750Calories
55gProtein
58gCarbs
33gFat

Potato Gratin with Chicken: FAQ

Can I use sour cream instead of creme fraiche?

Yes. Full-fat sour cream works, though it can separate slightly under high heat. Stir it smooth before spreading over the potatoes.

Can I use chicken thighs?

Yes. Boneless thighs stay juicy and work with the same skillet method; cook until the thickest part reaches 165°F.

How do I store and reheat Potato Gratin with Chicken?

Refrigerate components for up to 3 days. Reheat gratin covered at 350°F, uncovering at the end to brown. Warm chicken gently with a splash of water and reheat greens briefly in a skillet.

How long does Potato Gratin with Chicken take?

About 1 hr in total: 20 min prep and 40 min cooking.

What do I need to make Potato Gratin with Chicken?

The key ingredients are potatoes, onions, chicken stock, creme fraiche, parmesan and chicken breasts, plus pantry basics.

Any tips for Potato Gratin with Chicken?

A mandoline makes even potato slices quickly, but a sharp knife works well; aim for about 1/8 inch thick.

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